Strawberries and Cream Sponge Cake (Print)
Airy sponge layers filled with whipped cream and fresh strawberries, chilled before slicing for best texture.
# What You Need:
→ Sponge Cake
01 - 4 large eggs, at room temperature
02 - 2/3 cup granulated sugar
03 - 1 cup all-purpose flour
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Filling and Topping
06 - 1 1/4 cups heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 14 ounces fresh strawberries, hulled and sliced
10 - 2 tablespoons strawberry jam (optional, for extra flavor)
11 - Fresh mint leaves, for garnish (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat eggs, granulated sugar, and salt using an electric mixer on high speed for 5 to 7 minutes until pale, thick, and tripled in volume.
03 - Gently fold in all-purpose flour and vanilla extract with a spatula, taking care not to deflate the mixture.
04 - Evenly divide the batter between prepared pans. Bake for 20 to 25 minutes, or until the sponges are golden and spring back when gently pressed.
05 - Let cakes cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
06 - Using a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
07 - If using, spread a thin layer of strawberry jam over one cooled cake layer.
08 - Spread half the whipped cream over the base cake layer, then arrange half the strawberries on top. Place the second sponge layer over the strawberries.
09 - Spread the remaining whipped cream over the top layer, decorating with the rest of the strawberries.
10 - Garnish with fresh mint leaves if desired. Refrigerate for at least 30 minutes before slicing for clean portions.
# Expert Advice:
01 -
- Whipping the cream while the cakes cool means less fuss and a dreamy, cloudlike texture every time.
- Fresh strawberries give each bite a juicy snap that will make your dessert feel anything but ordinary.
02 -
- If the eggs and sugar aren’t whipped long enough, your sponge will turn out flat and dense.
- Let the cake fully cool before assembling, or your cream will slip and slide right off.
03 -
- Don’t skip sifting the flour—it eliminates lumps and gives you the softest texture.
- A chilled metal bowl will help the cream whip faster and keep its structure for longer on hot days.